Basic Introduction to Shiqian Moss Tea

Shiqian Moss Tea is a local variety that has been cultivated and selected by the tea farmers of various ethnic groups in Shiqian County, Guizhou Province, China over a long period. The mother trees belong to the ancient tea tree series; it is one of the few high-quality tea tree varieties in China, superior in resistance, adaptability, yield, and quality compared to varieties from other regions. Moreover, its chestnut aroma is persistent, the taste is rich and mellow, the color is green and lustrous, the infusion is yellow-green and bright, and the infused leaves are fresh, even, and intact. Tests conducted by the Ministry of Agriculture have shown that the tea's pathogenic bacteria hygiene indicators, heavy metal content, and pesticide residues are lower than the standards of the European Union and Japan. It is rich in aromatic substances and contains beneficial elements such as zinc, Selenium, and potassium. Originating in Shiqian, it has been introduced to areas in eastern, northern, and southeastern Guizhou, becoming a strategic variety for the characteristic tea industry in Guizhou. It has been praised as “irreplaceable” and “the brand among brands.”

Nutritional Value

Tests conducted by the Ministry of Agriculture have shown that the tea's pathogenic bacteria hygiene indicators, heavy metal content, and pesticide residues are lower than the standards of the European Union and Japan. It is rich in aromatic substances and contains beneficial elements such as zinc, selenium, and potassium.

Product Characteristics

Sensory characteristics: The buds and leaves are green and lustrous with thick flesh, the shape is flat and mostly straight with fine hairs, it is durable when steeped, the leaves stand upright when steeped, the infusion is yellow-green and bright, the taste is rich and refreshing, the chestnut aroma is evident, and the infused leaves are tender, green, and bright.

History and Folklore

There is a legend about Shiqian Moss Tea. Once upon a time, deep in the mountains of Wude Town and Xinhua Village, there was a cave where two masters lived in seclusion. Villagers who lacked clothing or food could seek help at this cave, and if they suffered from disasters or illnesses, drinking water from the cave could eliminate calamities and cure diseases. Therefore, villagers from surrounding settlements would come here to pray for peace and happiness.

One day, an elderly man suddenly fell ill, and his family took him to the cave for treatment. When they arrived, however, the water source had dried up, and leaves were piled up in the pool. With no water to drink, the old man, in desperation, chewed and swallowed the leaves in the pool as medicine. These leaves tasted slightly bitter at first but had a sweet aftertaste and were very pleasant in the mouth. After swallowing the medicinal liquid, he felt refreshed and all his ailments disappeared. He then collected seeds from the tree and planted them at home. News spread, and people began to gather seeds from the trees near the water purification pool in the cave and plant them. Within a few years, these trees were everywhere, and the locals called them “moss tea trees.”

Shiqian receives abundant rainfall, with an average annual rainfall of 1,150 millimeters. Due to the high amount of rain and humidity, the tea produced in this pristine land boasts excellent yields and quality. As one of the oldest tea-producing areas in China, moss tea has always been a standout among many varieties in Shiqian. Despite being somewhat secluded, there are still some written records. Works such as Yang Xiong's “Dialects” during the Han Dynasty, Lu Yu's “Tea Classic” during the Tang Dynasty, “Taiping Huanyu Ji (Comprehensive Records of the World) – Jiangnan Circuit” by Le Shi during the Northern Song Dynasty, “Qian Ji” during the Ming Dynasty, “Xu Qian Shu” and “Guizhou Tongzhi” during the Qing Dynasty, as well as works by Wu Jue'ao, the modern-day tea sage, have recorded and described the historical origins and development status of Shiqian's tea from different angles. According to “Yang Da'en's Local Textbook Compilation Essentials” published in 1940, “At the provincial sales exhibition held in Guiyang in 1936, Shiqian tea won a prize for high quality.” Another early issue of the “Guizhou Daily” reported, “The best-tasting tea in Guizhou comes from Shiqian. In recent years, Long Yaofu, chairman of the Chamber of Commerce, improved packaging, and Shiqian tea now has a strong trend towards nationwide popularity.” All these records bear witness to the fragrance and presence of Shiqian moss tea.

Manufacturing Method of Shiqian Moss Tea

1. Traditional process: Handcrafted entirely, withering and shaping → cooling → shaping → drying → baking until fully dry → aroma enhancement.

2. Improved process: withering → cooling → straightening and shaping → cooling → shaping → cooling → baking until fully dry → aroma enhancement.